Favorite Recipes

Category: American

Sous-vide is a method of cooking in vacuum-sealed plastic pouches placed in a water bath at an accurately regulated temperature. This method cooks the item evenly, ensuring that the inside is properly cooked without overcooking the outside. The result is ridiculously moist, perfectly cooked food every time!

In a mixing bowl, combine all ingredients except pork and mustard. Rinse tenderloin and pat dry with paper towels; rub with a very thin layer of mustard (just enough to help spice mix to stick). Press spice mix onto all sides of tenderloin. Once evenly coated with the rub mixture, place tenderloin in a vacuum seal bag and vacuum seal.

Remove prime rib from refrigerator at least two hours prior to cooking. Rub exterior with prime rib seasoning; let stand for at least one hour. Place in a 500° oven for 20 minutes; reduce heat to 325° and cook until interior temperature reaches +/- 120°. Remove from oven and allow the prime rib to rest for at least 30 minutes before slicing (internal temperature should reach about 130°). First slice ribs from the roast and then slice roast and serve.

Another family favorite, shawarma (or shoarma) burgers bring the great taste of shawarma to our backyard barbecue. While the goat cheese brings a tangy burst of flavor to these tasty burgers, my kids prefer them stuffed with fresh mozzarella. Next time I make these I am going to try stuffing them with feta. The sauces (links at the end of the recipe) are an absolute necessity!

Combine all ingredients except goat cheese and refrigerate for at least one hour. Form into patties and stuff with goat cheese; grill. Serve in a pita topped with shawarma sauce, garlic sauce, garden fresh tomatoes, and butter lettuce. These can also be made using ground turkey, but be sure to grease the grill grate to avoid sticking.

Place roast in slow cooker. Stir together contents of packaged mixes; sprinkle over roast. Pour water into slow cooker. Cook on low for 7+ hours. Pour the sauce from the slow cooker into a bowl and dip off oil; use for gravy.

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic.

In a small mixing bowl, combine egg, mustard, Old Bay, lemon juice, Worcestershire sauce, and Tabasco sauce. Gently fold into the crabmeat mixture; then gently mix in 1/4 cup bread crumbs. Form into 8 patties. Coat the patties with the remaining bread crumbs and refrigerate for one hour.

Rub entire roast with sea salt and sprinkle all sides with Mrs. Dash. Place in crock pot; add a small amount of water. Cook for several hours (time depending on size of roast). During the last hour of cooking, add green onions to taste and liquid smoke (1 tbsp for small roast, 1⁄2 bottle for large).

Combine cheese, soup mix and bread crumbs. In a separate bowl, combine egg and water. Dredge breasts in egg mixture and then coat with dry mixture. Place breasts in a greased 9×13 pan and sprinkle with remaining dry mixture. Drizzle with melted butter. Bake, uncovered at 350º for 25-30 minutes, or until juices run clear.

Lightly coat salmon fillets in flour. Place the egg, 1 tbsp of horseradish and +/-1 tbsp water in a shallow bowl. Beat together. Dip salmon fillets into mixture. Coat fillets evenly in breadcrumbs. Heat oil in large frying pan. Cook filets for 3 minutes on each side, or until just tender and golden brown.

Combine ingredients for rub. Place each slab on a large piece of heavy duty aluminum foil with the shiny side down. Pat rub liberally on each side. Fold top down and sides in and place in refrigerator for a minimum of 1 hour (over night better).

Combine in a microwaveable bowl and cook for 1 minute. Remove ribs from refrigerator and open one end of each slab. Divide liquid equally into the foil of each slab; crimp ends and distribute liquid. Bake at 225º for 21⁄2 hours. Check for doneness. If done, pour juices from slabs into a skillet and reduce to a thick sauce by cooking over high heat for 5 to 10 minutes. Baste the convex side of the meat with a thin layer of the glaze and brown under the broiler until the sugar in the glaze begins to caramelize (burns easily). Serve with remaining glaze.